Baked Beans and Franks
Hearty, sweet-and-savory baked beans studded with tender slices of frankfurter. This retro American comfort food comes together in one skillet and fills the kitchen with the nostalgic aroma of brown sugar and smoky molasses.
For 4 servings
- prep
Slice the frankfurters.
Cut the frankfurters into 1/2-inch thick rounds. Score each round lightly with a crosshatch pattern if you like crispy edges.
- fry · ~5 min
Brown the frankfurters.
Heat oil in a large skillet over medium heat. Add the sliced frankfurters in a single layer and cook for 4-5 minutes, turning occasionally, until browned and slightly crisp at the edges. Transfer to a plate and set aside.
TIPDon't crowd the pan. Cook in batches if needed for even browning. - saute · ~6 min
Cook the onions and garlic.
In the same skillet, add the chopped onion and cook until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for 30 seconds more until fragrant.
- mix · ~2 min
Build the sauce.
Stir in the tomato paste, brown sugar, molasses, mustard, apple cider vinegar, smoked paprika, black pepper, and salt. Add the water and stir until everything is well combined and the sugar dissolves.
- simmer · ~2 min
Combine beans and simmer.
Add the cooked navy beans and the browned frankfurter slices to the skillet. Stir gently to coat everything in the sauce. Bring to a gentle simmer, then reduce heat to low.
- simmer · ~20 min
Cook until thick and glossy.
Cover and let the beans simmer gently for 15-20 minutes, stirring occasionally, until the sauce is thick, glossy, and clings to the beans and franks. Add a splash of water if the mixture looks too dry before it's done.
TIPThe longer it simmers, the deeper the flavor. Let it go an extra 5-10 minutes if you have time. - serve
Serve the baked beans and franks hot.
Ladle into bowls or onto plates. Serve as is or with a side of buttered toast or coleslaw.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Score the frankfurter rounds with a crosshatch pattern to help them crisp up and hold more sauce.
- 2Don't crowd the pan when browning the franks — work in batches if needed for even caramelization.
- 3Let the beans simmer uncovered for the last 5 minutes if the sauce needs thickening.
- 4Use all-beef franks for a richer, smokier flavor that stands up to the molasses.
- 5Make this a day ahead — the flavors meld and deepen overnight in the fridge.
- 6Stir the pot gently to avoid breaking the tender navy beans during simmering.
Adapt it for your goals.
Vegetarian
Swap the frankfurters for plant-based sausages or omit them entirely, and use a splash of liquid smoke to maintain the smoky profile. Ideal for plant-based eaters.
spicySpicy
Add 1/2 teaspoon of cayenne pepper or a chopped jalapeño with the onions for a spicy kick that contrasts the sweet molasses.
lower sugarLower sugar
Reduce brown sugar to 1 teaspoon and use unsulfured molasses; the natural sweetness of the onion and tomato paste will still carry the dish.
bacon twistBacon twist
Replace half the oil with rendered bacon fat and crumble cooked bacon over the top before serving for an extra-smoky, savory note.
gluten freeGluten-free
Use gluten-free frankfurters and ensure your mustard is GF; the rest of the recipe is naturally gluten-free.
Why this is on our healthy list.
High in Fiber
Navy beans are a top source of soluble fiber, which supports healthy digestion and helps maintain steady blood sugar levels.
Plant-Based Protein
Navy beans provide a hearty dose of plant protein, making this dish more satisfying and muscle-friendly.
Rich in Iron
Molasses and beans both contribute iron, essential for oxygen transport in the blood and overall energy.
Low in Saturated Fat
Using all-beef franks with visible fat trimmed and minimal oil keeps saturated fat in check compared to traditional meat-heavy dishes.
Frequently asked questions
Yes, but reduce the brown sugar and molasses by half, and skip the salt — canned baked beans are already sweetened and seasoned.
